1 hr 10 mins
From Delicious Living Magazine's April 2005 publication. Described as follows: "Mandelbrot, mandel bread, is often called Jewish biscotti. Bake them until they are hard and crunchy to dip into coffee or tea, or bake a little less for a delectable soft-in-the-middle cookie. These keep for a few weeks in an air-tight container". Makes 24 pieces. PER PIECE: 145 cal, 38% fat cal, 6 g fat, 2 g sat fat, 27 mg col, 3 g protien, 20 g carb, 1 g fiber, 43 mg sodium
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Units: US | Metric
- 1Preheat oven to 325°F.
- 2Coat a large cookie sheet with nonstick cooking spray.
- 3In a large mixing bowl, combine flour, sugar, baking powder, chocolate chips, and walnuts.
- 4In a separate bowl, blend eggs with vanilla and almond extracts.
- 5Make a well in the center of the dry ingredients and add wet mixture. Mix until completely blended (you may have to use lightly floured hands).
- 6Divide dough in half and shape into two loaves, about 3/4 inches high, 2 inches wide, and 12 inches long. Place on cookie sheet.
- 7Bake 35 minutes, until golden brown on the bottom. Remove from oven.
- 8Using a serrated knife and cutting board, cut dough crosswise on a slight angle into 3/4-inch-thick slices.
- 9Lay slices flat on cookie sheet and return to oven for 5 - 10 minutes, depending on desired crunchiness.
- 10Remove from oven and turn cookies over; return to oven and bake for another 5 - 10 minutes more.
- 11Sprinkle topping (cinnamon and sugar), if using, on both sides.
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Nutritional Facts for Chocolate-Walnut Mandlebrot (Jewish Biscotti)
Serving Size: 1 (955 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 146.3
- Calories from Fat 54
- Total Fat 6.0 g
- Saturated Fat 1.7 g
- Cholesterol 26.4 mg
- Sodium 25.0 mg
- Total Carbohydrate 21.5 g
- Dietary Fiber 1.0 g
- Sugars 12.4 g
- Protein 2.9 g